buffalo mac

One big thing I miss with eating gluten free? Pasta? No… I love pasta, but rarely ate it anyway. Pasta sauce. More importantly, roux. A roux to make an alfredo. A mac & cheese.

Recently I found a gluten free ravioli. Mmm, it was gorgonzola pear.

This was DELICIOUS.

Having strong flavors in the pasta, I wanted a basic sauce topping. I picked up one of these:

I’ve been eying this for a while.

It tastes great! Very cheesy. Maybe not the bestlooking sauce:

…and probably not the best pairing with this particular pasta. I would use it again, in a different way. It’s not really “alfredo” flavored to me.

So this got me thinking. I have flour. It’s gluten free, but I have flour. Can I not make a roux?

1 cup almond milk – original flavor 1 tbsp butter 1 tbsp flour

Melt the butter, add flour. Stir over medium heat until it darkens a bit. Add milk slowly, constantly stirring. The only way this is different is that it doesn’t really stay saucy at this point – it’s thicker. Even after all the milk is added. Okay by me – cheesier! 🙂 I added 1 cup grated cheese. Cheddar.

(I’d love to find Daiya someday and make this completely vegan… I know it’d be fabulous).

Oh, wow, that looks amazing! I’m totally picking up some Frank’s Red Hot (and Sriracha!) at the grocery store tomorrow. I have a couple slices of my vegan mozzarella left, and I bet if I doused some white beans in that hot sauce and served it over GF macaroni elbows, it would be a pretty good emulation of your recipe.